Food product containing gel capsules or tablets

ABSTRACT

The present invention concerns a food or pet food product containing up to 50% gel capsules or tablets based on alginate, pectate or a mixture of both and comprising oil, vitamins, amino-acids, proteins, minerals, colorants, flavors and/or specifically targeted functional ingredients such as probiotic microorganisms, bioactive molecules, said food product being taken in the group consisting of chilled, dried retorted and UHT-products.

The present invention concerns a food or a pet food product containingnutritional/ nutraceutical gel capsules or tablets.

The basic concept of the application “nutritional/nutraceuticalcarriers” means a food which is based on knowledge concerning therelationship between food components and health. Functional foods can bepotentially more efficient by maintaining the health of humans and pets.

Addition of oil, vitamins, minerals, among others, can play an importantrole in making foods nutritionally complete. Designated to meet theneeds of medical foods, foods for special needs, and nutraceuticalproducts, these nutrient systems assure accurate potency whilenutritional requirements and consistency are maintained. They makeaddition of oil (for energy requirements), vitamins, minerals, aminoacids, and nucleotides to food easy and convenient, eliminating the needto scale and inventory each ingredient separately. It is also importantto note that encapsulation technology can be used due to the followingadvantages:

-   -   (a) innovative presentation of nutritional ingredients / gel        caps with different colors, shapes and size diameters;    -   (b) nutritional value is visually perceived by the consumer        which represent an added value to final products;    -   (c) gel capsules/tablets can be used to protect nutrients from        outside environment as well as potential reactors to develop        reactions between nutrients (e.g. specific flavors, etc).    -   (d) to mask unpleasant odors and flavors in custom vitamin and        mineral premixes and to prevent ingredient interactions that can        decrease stability.    -   (e) Extra-value ingredient. Two for the price of one means extra        added value to final products.

The present invention concerns a food or pet food product containing upto 50% gel capsules or tablets based on alginate, pectate or a mixtureof both and comprising oil, vitamins, amino-acids, proteins, minerals,colorants, flavors and/or specifically targeted functional ingredientssuch as probiotic microorganisms, bioactive molecules, said food productbeing taken in the group consisting of dried, chilled, retorted andUHT-products.

Under food product in the present specification, it is to be understoodhuman foods and petfoods.

In addition to the alginate and pectate, it is also possible to have aminor addition of other hydrocolloids, such as carraghenate, gellan oragar. In this case, the amount of these minor ingredients does notexceed 10% of the total alginate, pectate and minor ingredients.

The technique, which is used for preparing the gel capsules, is normallyencapsulation (coating). In the present specification, the tablets areprepared according to the entrapment technique. It is also possibleaccording to the invention to have the preparation of tablets, accordingto the entrapment principle, said tablets being then coated, so thatfinally they has to be considered as capsules.

It is possible according to the invention to have a high level of gelcapsules in the final product. Preferably, the content of the gelcapsules is comprised between 0 and 12%. The percentages in thespecification are given based on the final product and in weight.

According to a first embodiment, it is a chilled product, which is takenin the group consisting of dairy or non dairy products. In the case ofdairy products, it can be yoghurt, mousse and dessert cream. In the caseof non dairy products, it can be soy or tofu products.

According to the second embodiment, it is a dried or retorted product,taken in the group consisting of meat and jelly, fish and jelly, meat,jelly, meat based vegetables. This is a typical example for the petfoodarea. Among the raw materials used, meat or meat by-products are all thefleshy parts of slaughtered hot-blooded animals, in the fresh state orpreserved by a suitable treatment, and all the products and by-productsresulting from the conversion of the body or of the parts of the body ofhot-blooded animals. By meat is meant, in particular, the meat ofchicken, rabbits, cattle or sheep, and offal. By offal, is meant bothlung lobes and livers or kidneys. By meat by-products is meant the mealobtained from carcasses of the aforementioned animals. In the presentspecification, fish and fish by-products are meant fish or parts offish, in the fresh state or preserved by a suitable treatment, as wellas the by-products of their conversion. Salmon, sardines or tuna may beused as fish and fish meal may be used as by-products.

In a typical retorted petfood composition, the final product is composedof 50% fish or meat and 50% jelly. The gel capsules or tablets partiallyreplace the fish, so that, it is a target to have a nutritionally finalproduct containing 38-45% fish or meat, 50% jelly and 5-12% gel capsulesor tablets.

According to a third embodiment, it is an UHT product taken in the groupconsisting of milk-based beverage, soya-based beverage, soft drink.

The gel capsules or tablets present in the food composition can bespheric or non spheric. They have normally a diameter of up to 20 mm,preferably comprised between 0.1 and 5 mm.

Typically, the gel capsules or tablets have the following composition:they contain up to 50% oil, up to 15% of calcium salt, up to 3% of avitamin-mineral premix on a wet basis. The calcium salt is taken in thegroup consisting of tricalcium phosphate, calcium chloride, calciumsulphate. The oil used is taken in the group consisting of vegetal oranimal oil such as palm oil, soya oil, sunflower oil, pork or beeftallow.

It is also possible according to the invention to have gel capsules ortablets with a second coating or encapsulation.

Gel entrapment is one of the most used encapsulation techniques becauseof its mildness, ease of operation and applicability. An hydrocolloidcapsule containing nutrients (e.g.:premix: vitamins & minerals,colorants, oil, among others . . . ) is an example of liquid/nutrientencapsulated in a spherical or non spherical polymer membrane.

The methods for making heat-stable gel capsules/tablets using eitheralginate or low methoxyl pectin (pectate) are following:

-   -   (a) mixing of aqueous solution of alginate/pectate+tspp with        blend of oil+vitamins+minerals+colorants+flavors, etc., in order        to have a stable liquid emulsion. The gel capsules are obtained        by dropping the stable liquid emulsion into a calcium chloride        solution (or equivalent), and instantaneous alginate gel        capsules are obtained;    -   (b) mixing of aqueous solution of the alginate/pectate+tspp with        blend of oil+vitamins+minerals+colorants+flavors, etc, in order        to have a liquid stable emulsion. Some food ingredients can be        added either in the frozen or dry powder forms (in this case we        refer as dispersion). After, we proceed to the grinding (in an        emulsifier) of the liquid stable emulsion/dispersion, calcium        sulphate solution (or equivalent) is injected into the        emulsifier at position of cutting system, and the final emulsion        is poured into a tray or mould recepient. The gelation starts in        3-5 minutes and cutting is possible after 7-10 minutes. Cutting        of the gel capsules/tablets.

Both process (a) and (b) are providing gel capsules/tablets stable toretorting at 125° C. during 60 minutes.

The main problem found was that when mixing the alginate/pectatesolution with the mix containg oil, vitamin-mineral premix and up to 10%triCa phosphate weak gels were almost instantaneously formed. It wasfound that by adding sequestrant agents this pre gelation phenomenacould be avoided.

After preparation of gel capsules/tablets as mentioned above, a doublecoating/encapsulation can be envisaged. It corresponds to the immersionof the gel capsules/tablets in a solution of alginate, pectate or both,and after collection of the gel capsules/tablets, these are immersed ina calcium chloride solution or equivalent.

It is also possible according the invention to color the gelcapsules/tablets so that the consumer can visually perceive saidcapsules.

The prepared gel capsules are then mixed with the corresponding product.In the chilled area, the yoghurt is mixed with the capsules and anaseptical filling takes place. In the retorted area, taking in accountthat the gel capsules support the sterilization, the mixing is made withthe meat or the fish, then the filling in the can, closing of said canand a passage in the sterilisation area. Concerning the UHT, the mix ofthe gel capsules with the considered beverage flows through the UHTsystem and then the aseptic filling takes place.

To illustrate the above mentioned applications, examples of formula andprocesses are presented.

EXAMPLE 1

Alginate Capsule/Tablet 40% Soya Oil

1.5% alginate, 0.5% Tetra sodium pyrophosphate is dispersed in 45.5%water at room temperature for 2 minutes in a dispersor.

Then, 40% soya oil, 2% vitamin/mineral premix, 10% triCa phosphate and0.5 lecithin+colorant and minor ingredients are dispersed under strongagitation for 3 minutes in a disperser. The alginate/tspp solution isadded to the oil mix under strong agitation for 3 minutes. The obtainedemulsion is dropped into a 2% CaCl2 solution, resulting in aninstantaneous gel capsule formation. The gel capsules are collected.Then, the gel capsules are mixed with fish/meat flakes and blended withgravy or jelly at about

50/50 mixing ratio and canning the food. The canned foods were retortedat 125° C. for 1 hour.

EXAMPLE 2

Alginate Capsule/Tablet 40% Beeftallow Oil

1.5% alginate, 0.5% Tetra sodium pyrophosphate are dispersed in 45.5%water at 80° C. for 2 minutes in a dispersor. 40% Beef tallow oil ismelted in a water bath. A dispersion of said oil, 2% vitamin/mineralpremix, 10% triCa phosphate and 0.5% lecithin+colorant and minoringredients is prepared under strong agitation for 3 minutes in adispersor.

The oil mix (52° C.) is blended with alginate/TSPP (80° C.) and finaltemperature of emulsion is about 60-65° C. The emulsion obtained isdropped into a 2% CaCl2 solution, in which instantaneous gel capsuleformation occurs. The gel capsules are collected. Then, the gel capsulesare mixed with fish/meat flakes and blended with gravy or jelly at about50/50 mixing ratio and canning the food. The canned foods were retortedat 125° C. for 1 hour.

EXAMPLE 3

Alginate Capsule/Tablet 30% Sunflower Oil (Double Coating+)

1.5% alginate, 0.5% Tetra sodium pyrophosphate are dispersed in 58.5%water at room temperature for 2 minutes in a dispersor. Then, 30% soyaoil, 1.5% vitamin/mineral premix, 7.5% triCa phosphate and 0.5lecithin+colorant and minor ingredients are dispersed under strongagitation for 3 minutes in a dispersor. The alginate/tspp solution isadded to the oil mix under strong agitation for 3 minutes. The obtainedemulsion is dropped into a 2% CaCl2 solution, resulting in aninstantaneous gel capsule formation. The gel capsules are collected andfurther dropped into a 0.5% alginate solution. The gel capsules arerecollected and dropped into a 2% CaCl2 solution, in which instantaneousdouble gel capsule formation occurs (if needed these two steps arerepeated).

Then, the gel capsules are mixed with fish/meat flakes and blended withgravy or jelly at about 50/50 mixing ratio, canning the food. The cannedfoods were retorted at 125° C. for 1 hour. Instead of mixing the gelcapsules with flakes and gravy, the gel capsules may be dried todecrease/control the humidity at their surface. Then, the gel capsulesare mixed with dry petfood (e.g. pellets) at about 10/90 mixing ratio.The final product is packed.

EXAMPLE 4

Pectate Capsule/Tablet 15% Soya Oil

2.5% pectate+0.5% tetra sodium pyrophosphate are dispersed in 59.5%water at 80° C. for 3 minutes in a dispersor.

Then, 15% Soya oil, 1% vitamin-mineral premix, 5% dry ingredient (e.g.carrot powder), 5% tricalcium phosphate+minor ingredients are added topectate/TSPP solution in the preceding dispersor. Saidoil/premix/triCa+0.5% lecithin and 3% potato starch are dispersed understrong agitation for 3 minutes in a dispersor. There is formation of anemulsion. The stable liquid emulsion is grinded using an emulsifier.Calcium sulphate solution (1.5% CaSO4.2H2O, 0.016 xanthan gum, 6.48water) is injected into the emulsifier at level of cutting system. Then,the final emulsion is poured into a tray or mould recipient. Thegelation starts in 3-5 minutes and cutting is possible after 7-10minutes. Cutting of gel capsules/tablets.

Then, the gel capsules are mixed with fish/meat flakes and blended withgravy or jelly at about 50/50 mixing ratio, canning the food. The cannedfoods were retorted at 125° C. for 1 hour.

The gel capsules may also be collected and dropped into a 0.5% alginatesolution. The gel capsules/tablets are recollected and dropped into a 2%CaCl2 solution, in which instantaneous gel capsule formation occurs.These steps are repeated if necessary. Then, the gel capsules/tabletsare mixed with fish/meat flakes and blended with gravy or jelly at about50/50 mixing ratio, canning the food. The canned foods were retorted at125° C. for 1 hour.

1. A food product comprising at least one of a gel capsule and a tabletwherein said gel capsule and said tablet consists of at least one of analginate, a pectate, vitamins, amino-acids, proteins, minerals,colorants, flavors, probiotic micro-organisms, and bioactive molecules.2. A food product according to claim 1 wherein said food productcomprises from about 50% to about 99% of a retorted food product andfrom about 1% to about 50% of at least one of said gel capsule and saidtablet.
 3. A food product according to claim 2 wherein said retortedproduct consists of at least one of meat, a meat by-product, fish, afish by-product, salmon, sardines, tuna, chicken, rabbit, cattle, sheep,and offal.
 4. A food product according to claim 2 wherein said retortedfood product comprises at least about 50% meat and 50% jelly.
 5. A foodproduct according to claim 2 wherein said retorted pet food productcomprises at least about 50% fish and about 50% jelly.
 6. A food productaccording to claim 2 wherein said retorted food product comprises fromabout 38% to about 45% meat, about 50% jelly, and from about 5% to about12% gel capsules or tablets.
 7. A food product according to claim 2wherein said retorted food product comprises from about 38% to about 45%fish, about 50% jelly, and from about 5% to about 12% gel capsules ortablets.
 8. A food product according to claim 1 wherein said gel capsuleis a hydrocollid capsule.
 9. A food product according to claim 1 whereinsaid gel capsule is encapsulated.
 10. food product according to claim 9wherein said encapsulation is gel entrapment.
 11. A food productaccording to claim 9 wherein said gel capsule is encapsulated with acoating.
 12. A food product according to claim 4 wherein said gelcapsule is encapsulate with two coatings.
 13. A food product accordingto claim 1 wherein said gel capsule comprises from about 0% to about 50%oil, from 0% to about 15% calcium salt, and from 0% to about 3%vitamin-mineral premix on a wet basis.
 14. A food product according toclaim 13 wherein said calcium salt consists of one of tricalciumphosphate, calcium chloride and calcium sulphate.
 15. A food productaccording to claim 13 wherein said oil consist of one of a vegetableoil, an animal oil, a palm oil, a soya oil, a sunflower oil, porktallow, and beef tallow.
 16. A food product according to claim 1 whereinsaid food product is a pet food product.
 17. A food product according toclaim 1 wherein said food product is a human food product.
 18. A foodproduct according to claim 1 wherein said food product consists of achilled product and a gel capsule.
 19. A food product according to claim18 wherein said chilled product consists of at least a yogurt, a mousse,and a créme dessert.
 20. A food product according to claim 18 whereinsaid food product consists of upto 50% gel capsules.
 21. A food productaccording to claim 1 wherein said gel capsule protect nutrients from theoutside environment.
 22. A food product according to claim 1 whereinsaid gel capsule has a diameter of about 20 mm.
 23. A food productaccording to claim 1 wherein said gel capsule has a diameter from about0.1 mm to about 5 mm.
 24. A method of producing a food productcomprising: mixing an aqueous solution of alginate, pectate, oil blend,vitamins, minerals, colorants, and flavors in the presence ofsequestrant agents to form a stable liquid emulsion; dropping saidstable liquid emulsion into a calcium chloride solution; and forming analginate gel capsule.
 25. A method of producing a food product accordingto claim 24 further comprises the step of immersing said gel capsule ina solution consisting of at least one of calcium chloride, alginate, andpectate.
 26. A method of producing a food product comprising: mixing anaqueous solution of alginate, pectate, oil blend, vitamins, minerals,colorants and flavors in the presence of sequestrant agents to form astable liquid emulsion; adding at least one of a frozen food ingredientand a dry powder food ingredient; grinding said liquid emulsion in acalcium sulphate solution utilizing an emulsifier to form a secondemulsion; injecting said second emulsion into a tray or mold forgelation; and cutting gel capsules.
 27. A method of producing a foodproduct according to claim 26 further comprises the step of immersingsaid gel capsule in a solution consisting of at least one of calciumchloride, alginate, and pectate.